A delightful twist on traditional spaghetti, combining hearty flavors with a touch of Irish inspiration.
Heat a large skillet over medium heat and add the ground beef.
Break the beef into small pieces as it cooks for even browning.
Add the chopped onion and bell pepper to the skillet and sauté until softened.
Cook the vegetables until they are translucent and fragrant.
Stir in the chili powder and tomato sauce, then reduce the heat to low.
Mix well to ensure the spices are evenly distributed.
Simmer the sauce for 20 minutes, stirring occasionally.
Cover the skillet partially to prevent splattering.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency if needed.
Stir the cream into the sauce and cook for an additional 5 minutes.
The cream adds a rich and velvety texture to the sauce.
Combine the cooked spaghetti with the sauce and toss to coat evenly.
Mix thoroughly to ensure every strand of spaghetti is coated with the sauce.
Serve the pasta topped with grated Parmesan cheese.
Add a sprinkle of freshly ground black pepper for extra flavor.
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